Indian Seafood Recipes - Bengali Fish Koftas

Ingredients

• 500 g/18 oz cod, haddock or mackerel fillets, skinned

• 30 ml/2 tbsp chopped fresh coriander ( cilantro)

• 10 ml/2 tsp poppy seeds, ground

• 1 small onion, finely chopped

• 2 large cloves garlic, crushed

• 1.5 cm/1/2 in ginger root, finely chopped

• 1 egg, beaten

• 2.5 ml//2 tsp garam masala

• 1.5 ml/1/4 tsp ground red chili

• salt

• oil for deep-frying

Sauce

• 3 large cloves garlic, chopped

• 2.5 cm/1 in ginger root, chopped

• 1 onion, chopped

• 75 ml/5 tbsp oil

• large pinch of asafetida

• 5 ml/ 1 tsp mustard seeds

• 2 bay leaves

• 1 small onion, finely chopped

• 5 ml/1 tsp ground coriander (cilantro)

•  5 ml/1 tsp ground roasted cumin

• 2.5 ml/1/2 tsp garam masala

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 225 g/8 oz canned tomatoes

• 150 ml/1/4 pt/2/3 cup natural (plain) yoghurt

• 250 ml/8 fl oz/1 cup water

Garnish

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Bake the fish in a preheated oven at 240°C/475°F/gas mark 9 for 20 minutes. Mix together the coriander, poppy seeds, onion, garlic, ginger, egg, garam masala, chili and salt and add to the baked fish. Divide the mixture into 18 equal portions and roll them into rounds. Heat the oil and fry the koftas until golden brown.

2. Make the sauce while the fish is cooking. Blend the garlic, ginger and onion to a smooth paste in a blender or food processor. Heat the oil and fry the asafetida and mustard seeds until the seeds start crackling.

3. Add the bay leaves and small onion and fry until golden brown. Add the blended paste and fry until golden brown. Stir in the ground spices, salt and tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface.

4. Stir in the yoghurt and cook until all the liquid has evaporated. Pour in the water, bring to the boil then simmer for 5 minutes. Pour the hot sauce over the koftas, sprinkle with the garnish ingredients and serve hot with rice, chapattis, raita and a potato dish.